Soup with the Simons: Carrot rice soup

By | September 18, 2011

This soup is seriously good. Like, really seriously good.

I think it’s all in the butter.

Don’t ask why it took me 10 months of marriage to figure this out, but apparently, sauteing veggies in butter makes the house smell so incredibly good that you can’t stand it. In a good way.

That’s what happened last week when I left some potatoes and zucchinis in a bit of sizzling butter for a few minutes. That became a soup that went in the freezer for Rosh Hashanah, though. Which meant it wasn’t until a few days later, when I did the butter thing on carrots, that we got to eat the results the same day.

The original recipe calls for adding some uncooked rice to the soup. That’s nice and all, but I like the idea of also having rice that’s visible, so I went a step further and put a heaping spoonful in each bowl of soup. (Although I’m generally a fan of brown rice, I suggest using white here. The contrast in colors is just so much better.)

This soup is so good that I would make it for Shabbos, or Yom Tov, or a Shabbos or Yom Tov with guests. But the way you can tell that I’m genuinely impressed with this soup? It’s on the menu for Shabbos Chol Hamoed Succos, when my in-laws will be with us.

1 Comment

Ahuvah Taub on September 20, 2011 at 8:48 pm.

I made this soup for dinner, a parve version, substituting olive oil for the butter. It came out super yummy. Everyone had at least seconds and some even thirds. My Kids love these kinds of soup and this one was a huge hit. Love the hidden rice. The kids never eat rice without ketchup so I love the fact that it’s hidden they think they’re just eating soup. I will be making this for Rosh Hashanah B”H as it has a nice sweet taste and it really easy to make. Thanks again Tali for the wonderful post and a sucessful dinner. : )


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